Preparation:
Make a custard by beating together beaten egg yolks, sugar, lemon
juice and peel. Cook custard over hot (not boiling) water, until
mixture coats a spoon. Remove from heat. Soften gelatin in water and add
to
custard. Beat egg whites until stiff, gradually adding sugar; gently fold
into custard mixture. Tear angel food cake into bite-sized pieces. Place
pieces in well-oiled 9 x 13-inch pan and pour
custard over all. Chill until firm. |
